roast chicken and vegetables
- Number of Servings: 2
Ingredients
2 boneless, skinless chicken breasts2-3 small red potatoes, washed and diced into large chunkssmall handful baby carrots1/2 onion (any color) cut in large wedges1/2 lemonsprig fresh rosemarysprig fresh thyme(other fresh herbs can be added or substituted according to your taste)dash of salt and pepper
Preheat oven to 350.
Place chicken breasts, diced potatoes, baby carrots, and onion wedges into a roasting pan or casserole dish; drizzle 1 tbsp olive oil over veggies and toss a bit to cover them with oil.
Sprinkle with thyme, rosemary, salt, and pepper, and the juice of 1/2 lemon.
Cover with foil and bake for 45 minutes.
Uncover, return to oven for 15-20 minutes more to brown chicken and potatoes. If they do not brown enough, you may turn the broiler on for 3-5 minutes, but keep checking to make sure you do not overcook. The carrots and onions should take on a deep brown color, meaning they have carmelized. The resulting flavor is delicious!
Number of Servings: 2
Recipe submitted by SparkPeople user KATRA12.
Place chicken breasts, diced potatoes, baby carrots, and onion wedges into a roasting pan or casserole dish; drizzle 1 tbsp olive oil over veggies and toss a bit to cover them with oil.
Sprinkle with thyme, rosemary, salt, and pepper, and the juice of 1/2 lemon.
Cover with foil and bake for 45 minutes.
Uncover, return to oven for 15-20 minutes more to brown chicken and potatoes. If they do not brown enough, you may turn the broiler on for 3-5 minutes, but keep checking to make sure you do not overcook. The carrots and onions should take on a deep brown color, meaning they have carmelized. The resulting flavor is delicious!
Number of Servings: 2
Recipe submitted by SparkPeople user KATRA12.
Nutritional Info Amount Per Serving
- Calories: 328.6
- Total Fat: 8.8 g
- Cholesterol: 68.4 mg
- Sodium: 181.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.1 g
- Protein: 30.9 g